Strawberry Cheesecake Bars
Inspired by techniques from America's Test Kitchen.
Creamy baked cheesecake bars on a biscuit base with a strawberry soured-cream topping.
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Method
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Equipment
- 23 x 33 cm metal baking tin, lined with a baking-paper sling
- mixing bowls
- silicone spatula
- wire rack
- food processor
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 295 kcal |
| Protein | 4 g |
| Carbohydrate | 27.2 g |
| of which sugars | 20.1 g |
| of which free sugars | 17.9 g |
| Fat | 19.4 g |
| of which saturates | 11 g |
| Fibre | 0.5 g |
| Salt | 0.38 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 24 servings
Base
- 140 g digestive biscuits
- 100 g caster sugar
- 105 g plain flour
- 1.5 g fine sea salt or table salt about ¼ tsp
- 115 g unsalted butter, melted
Cheesecake
- 680 g full-fat cream cheese, softened
- 200 g caster sugar
- 3 large eggs
- 2 tsp vanilla
Topping
- 230 g strawberries, hulled 170 g puréed, 5 berries sliced to garnish
- 105 g caster sugar 100 g for the purée, 1 tsp for the garnish
- 480 g soured cream
- 1
Base. Heat the oven to 150 °C (130 °C fan) and line the large tin. Blitz the biscuits and sugar to fine crumbs, pulse in the flour and salt, then the butter. Press firmly into the tin and bake about 20 min until fragrant. Cool fully.
- 2
Cheesecake. In the clean processor, blend the cream cheese and sugar 3 min until smooth, add the eggs one at a time, then the vanilla. Pour over the cooled base and bake about 45 min, until only the very centre wobbles.
- 3
Topping. Purée 170 g strawberries with 100 g sugar, then stir into the soured cream. Pour over the hot cheesecake to cover it and bake about 15 min more, until just set; the centre should read at least 71 °C.
- 4
Chill. Cool 2 h on a rack, then refrigerate at least 4 h.
- 5
Serve. Slice the remaining strawberries, toss with 1 tsp sugar, cut the cheesecake into 24 squares and top each with a slice.
Storage
Keep covered in the fridge for up to 3 days.
